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How To Make Secondary Dashi

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How To Make Secondary Dashi

Rather than discard the kelp and bonito used to make primary dashi, it can be reused to make secondary dashi. Secondary dashi  is lighter in flavour than primary dashi and ideal in fuller-flavoured braised dishes and miso soups.

Makes about 1 litre

Ingredients
  • Kombu and bonito reserved from making primary dashi
  • 1.5 litres cold water (6 cups)
  • 10g bonito flakes, extra
Method
  1. Place reserved kombu and bonito in a saucepan with water over medium heat and bring to a simmer.
  2. Reduce heat and simmer for 15 minutes.
  3. Scatter extra bonito flakes over the surface, remove from heat and set aside until cool.
  4. Strain and reserve the liquid, discarding solids.
  5. Refrigerate dashi in a sealed container for up to 5 days or freeze as soon as possible if you won’t be using it within that time.

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How To Make Dashi

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